Anonymous Tue May 23 19:39:13 2006

3 tablespoon ancho chile powder or 3 medium pods

-- (about 1/2 ounce)

3 tablespoon New Mexico chile powder or 3 medium pods

-- (about 3/4 ounce)

2 tablespoon cumin seeds

2 teaspoons dried oregano -- preferably Mexican

1/2 cup water

1 4-pound beef chuck roast -- trimmed of excess

-- fat and cut into 1-i

2 teaspoons salt, plus extra for seasoning

8 ounces bacon (7 or 8 slices)

-- cut into 1/4-inch pi

1 medium onion, minced, (about 1 cup)

5 medium garlic cloves -- minced.

4 small jalapeno chile peppers, cored

-- seeded, and minced

1 cup canned crushed tomatoes

-- or plain tomato sauc

2 tablespoon juice from 1 medium lime

5 tablespoon Masa harina or 3 Tbsp. cornstarch.

black pepper -- freshly ground

This is the recipe as it appears in the March and April 1998 issue of Cook\'s Illustrated

magazine. I suggest to those interested in the recipe pick up a copy -- the article (not

included here) is very informative about the subject. The author suggests refrigerating the

finished product overnight to allow the flavors to develop. He also suggests adding peanut

butter and/or unsweetened chocolate to enhance the earthiness and to add creaminess.

Enjoy! By Adam Ried Toast and grind the ancho and New Mexico chile pods. Toast the

cumin seeds in a dry skillet over medium heat until fragrant, about 4 minutes and grind. 1.

Mix chile powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick

paste; set aside. Toss beef cubes with salt; set aside. 2. Fry bacon in large, heavy soup

kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10

minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2

teaspoons fat f

rom pot into small bowl; set aside. Increase heat to medium-high; saut� meat in four

batches until well-browned on all sides, about 5 minutes per batch, adding additional 2

teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons

bacon fat to now-empty pan. Add onion; saut� until softened, 5 to 6 minutes. Add garlic and

jalapeno; saut� until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef,

crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer.

Continue to cook at steady simmer until meat is tender and juices are dark, rich, and

starting to thicken, about 2 hours. 3. Mix masa harina with 2/3 cup water (or cornstarch with

3 Tbsp. water) in small bowl to form smooth paste. Increase heat to medium; stir in paste

and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and

ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate

overnight for up to 5 da

ys. Reheat before serving. Posted to BBQ List by Steve Zinski on

Feb 15, 1998